Juicy pork neck in caramelised cabbage
Ingredients (4 servings):
• 4 pork neck steaks, 200 g each
• 400 g finely shredded cabbage
• 2 medium sized onions
• 2 tablespoons of honey
• 1 tablespoon of butter
• 3 tablespoons of oil
• 2 tablespoons of chopped dill
• 1 teaspoon of dried thyme
• Several leaves of fresh basil
• Salt and pepper
Marinate the pork neck slices in 2 tbsp oil, thyme, sage, salt and pepper. Set aside for 1 hour.
Heat the butter and a tablespoon of oil in a large frying pan. Fry the finely chopped onion until lightly golden. Toss in the cabbage and pour in ¼ cup of water. Simmer for 5 minutes. When the water has evaporated, increase the power of the burner, add the honey and dill. Season with salt and pepper. Fry until the cabbage is slightly browned.
Grill the marinated meat for 5 minutes on each side.
You can serve it, for example, with roasted potato slices.